Poached Chicken Breasts with Spinach-Basil Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces boneless, skinless chicken breast halves, in four equal pieces1 tsp olive oil1 small onion, diced2 cups fresh baby spinach leaves, stems removed1/4 cup fresh basil leaves, stems removed1/2 cup lowfat plain yogurt1 tsp lemon juice1/8 tsp salt
Place chicken breast halves in a large skillet with enough water to cover. Bring the water to boil. Reduce the heat, cover, and simmer the chicken for 10 minutes or until just cooked through
Heat the oil in a large nonstick skillet over medium heat.
Add the onion. Saute for 5 minutes or until tender. Stir in the spinach and basil and cook until wilted.
Turn the mixture into a wire mesh strainer and press lightly with a spoon to drain any excess liquid.
Combine the spinach mixutre with the yogurt, lemon juice, and salt in a food processor or blender. Whirl for 1 minute or until smoothly pureed.
Devide the spinach sauce evenly among four serving plates. Cut the chicken breasts into thick slices and arrange on top of the sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user APRLFOOL29.
Heat the oil in a large nonstick skillet over medium heat.
Add the onion. Saute for 5 minutes or until tender. Stir in the spinach and basil and cook until wilted.
Turn the mixture into a wire mesh strainer and press lightly with a spoon to drain any excess liquid.
Combine the spinach mixutre with the yogurt, lemon juice, and salt in a food processor or blender. Whirl for 1 minute or until smoothly pureed.
Devide the spinach sauce evenly among four serving plates. Cut the chicken breasts into thick slices and arrange on top of the sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user APRLFOOL29.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 2.8 g
- Cholesterol: 51.2 mg
- Sodium: 555.1 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.8 g
- Protein: 22.0 g
Member Reviews